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X-ORIGINAL-URL:https://serenityknoll.com
X-WR-CALDESC:Events for Serenity Knoll
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TZID:America/New_York
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TZOFFSETFROM:-0500
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TZNAME:EDT
DTSTART:20260308T070000
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DTSTART:20261101T060000
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260222T150000
DTEND;TZID=America/New_York:20260222T170000
DTSTAMP:20260410T154935
CREATED:20260103T122902Z
LAST-MODIFIED:20260103T122915Z
UID:10001037-1771772400-1771779600@serenityknoll.com
SUMMARY:FRENCH QUARTER SHRIMP & GRITS w/ CHEF MICHELLE BROWNING\, FEBRUARY 22ND at 3PM\, $7O PER PERSON\, BYOB
DESCRIPTION:Join Chef Michelle from Cafe Lola for an authentic New Orleans experience featuring Shrimp & Grits\, Winter Salad\, and Bourbon Croissant Bread Pudding.
URL:https://serenityknoll.com/event/french-quarter-shrimp-grits-w-chef-michelle-browning-february-22nd-at-3pm-7o-per-person-byob/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/01/shrimp-and-grits.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260226T180000
DTEND;TZID=America/New_York:20260226T200000
DTSTAMP:20260410T154935
CREATED:20260110T140424Z
LAST-MODIFIED:20260224T204448Z
UID:10001049-1772128800-1772136000@serenityknoll.com
SUMMARY:DEMYSTIFYING LAMB w/ CHEF NATHAN BRAND\, FEBRUARY 26TH at 6PM\, $75 PER PERSON\, BYOB
DESCRIPTION:Learn to love lamb in this class that’s all about preparing lamb for a dinner for two\, and how to take it to the next level with an Easter Feast! We will cook Bone-in Lamb T-Bones and whole Rack of Lamb\, discuss home dry aging techniques to get the best out of your lamb\, and learn how to make a bright\, herby Chimichurri Sauce and Potato Pavé. 
URL:https://serenityknoll.com/event/demystifying-lamb-w-chef-nathan-brand-february-26th-at-6pm-75-per-person-byob/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/01/lamb-chimmishurri.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260227T180000
DTEND;TZID=America/New_York:20260227T200000
DTSTAMP:20260410T154935
CREATED:20260103T124705Z
LAST-MODIFIED:20260103T124705Z
UID:10001038-1772215200-1772222400@serenityknoll.com
SUMMARY:DINNER AT A GREEK TAVERNA w/ CHEF KARLA GRIMALDI\, FEBRUARY 27TH at 6PM\, $70 PER PERSON\, BYOB
DESCRIPTION:Learn to make these delicious\, authentic Greek dishes with Chef Karla. Clay Baked Stuffed Whole Eggplant: A classic dish on countless Taverna menus with just the right amount of fresh tomato\, feta\, and herbs. Cheese-stuffed Taverna burgers made with beef and pork\, oozing with a combination of feta & graviera cheeses. Keftedes- Greek meatballs in an ouzo-infused tomato sauce. All served with grilled peasant bread and Horiatiki Salad.
URL:https://serenityknoll.com/event/dinner-at-a-greek-taverna-w-chef-karla-grimaldi-february-27th-at-6pm-70-per-person-byob/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/01/greek-tanerna.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260228T110000
DTEND;TZID=America/New_York:20260228T130000
DTSTAMP:20260410T154935
CREATED:20260110T142346Z
LAST-MODIFIED:20260110T142346Z
UID:10001050-1772276400-1772283600@serenityknoll.com
SUMMARY:DEMYSTIFYING OYSTERS  w/ CHEF NATHAN BRAND\, FEBRUARY 28TH at 11AM\, $75 PER PERSON\, BYOB
DESCRIPTION:Where to source\, when to buy\, how to shuck\, what to serve!\nWe will dive into the world of serving raw and cooked oysters\, practice our shucking technique\, discuss what to look out for when sourcing oysters\, and make our own cocktail sauce and mignonette to serve. All your oyster questions answered\, with some great sauce recipes to accompany one of the ocean’s greatest gifts.
URL:https://serenityknoll.com/event/demystifying-oysters-w-chef-nathan-brand-february-28th-at-11am-75-per-person-byob/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2026/01/SHUCKING-OYSTERS.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260228T180000
DTEND;TZID=America/New_York:20260228T200000
DTSTAMP:20260410T154935
CREATED:20251226T170522Z
LAST-MODIFIED:20251226T170522Z
UID:10001026-1772301600-1772308800@serenityknoll.com
SUMMARY:POZOLE w/ HERMAN GARCIA\, FEBRUARY 28TH at 6PM\, $70 PER PERSON\, BYOB
DESCRIPTION:The three main types of pozole are Rojo (Red)\, flavored with dried red chiles; Verde (Green)\, made with tomatillos and green chiles; and Blanco (White)\, the simplest version with a clear broth\, focusing on the hominy and meat flavors without added sauces. All versions feature hominy and meat (usually pork or chicken)\, but differ in their broth’s color and flavor profile\, depending on whether they use distinct chili-based sauces or not. Plus\, you’ll learn how to prepare all the little extras that go with serving and eating pozole.
URL:https://serenityknoll.com/event/pozole-w-herman-garcia-february-28th-at-6pm-70-per-person-byob/
LOCATION:Serenity Knoll Farm\, 542 Bacon Branch Rd\, Jonesborough\, TN\, 37659\, United States
CATEGORIES:Cooking
ATTACH;FMTTYPE=image/jpeg:https://serenityknoll.com/wp-content/uploads/2025/12/pozole.jpg
ORGANIZER;CN="Serenity Knoll Cooking School":MAILTO:sheridan@serenityknoll.com
END:VEVENT
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